Soak the bran in the milk or juice while you are gathering and preparing the other ingredients. Heat your oven to 400F at the appropriate time according to your oven. Blend cereal together with honey, butter, egg, flour, brown sugar, baking soda, salt and spice. Don’t worry about over beating. Fold in the fruit and nuts, scoop (I use an ice cream scoop) into muffin cups (oil the cups well or line with paper liners). Depending on how many extras you add, you will yield 15 to 18 standard muffins (bake 14 to 18 min.) or 24 to 30 mini-muffins (bake 10-15 min.) Feel free to experiment with the what-have-yous and adjust the baking times. Muffins are pretty much done when they bulge and crack open on top, but if in doubt, test with a toothpick. From Lori Dobson

No-Bake Energy Bites

1 cup old-fashioned oats

2/3 cup toasted coconut flakes

1/2 cup peanut butter

1/2 cup ground flaxseed or wheat germ

1/2 cup chocolate chips (optional)

1/3 cup honey

1 tsp. vanilla

Stir in medium bowl until thoroughly mixed. Let chill for half an hour, roll into 1″ balls. Store in an airtight container and keep refrigerated for up to 1 week. Yields 20-25 bites.From Jeff McGuire